DirectionsStep1Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.Step2Using a sharp knife, cut off the tops of the sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings (see notes for a link to roasting seeds).Step3Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pum…Step4To a large saucepan over medium heat add olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.Step5Add remaining ingredients, including the pumpkin, and bring to a simmer.Step6Transfer soup mixture to a blender or use an immersion blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents. Pour mixture back into pot.Step7Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed. Serve as is or with Kale-Sesame topping.Step8For the Kale-Sesame topping: In a small skillet over medium heat, dry toast sesame seeds for 2-3 minutes, stirring frequently until slightly golden brown. Be careful as they can burn quickly. Remove from pan and set asi…Step9To the still hot pan, add olive oil and garlic and sauté until golden brown - about 2 minutes. Add kale and toss, then add a pinch of salt and cover to steam. Cook for another few minutes until kale is wilted and then ad…Step10Recipe serves 3-4 (as originally written). Leftovers keep in the fridge for up to a few days and in the freezer for up to a month or moreIngredientsIngredients2 Sugar Pumpkins Pumpkin Puree (2 pumpkins yield ~ 2 1/4 cups, 450 g)1 tablespoonOlive Oil (or sub water if oil-free)2 Medium Shallots (diced//2 shallots yield ~ 1/4 cup or 40 g)3 clovesGarlic (minced/3 cloves yield ~ 1 1/2 Tbsp or 9 g)2 cupsVegetable Broth (DIY or store-bought)1 cupCanned Light Coconut Milk (or sub other non-dairy milk with varied results)2 tablespoonsAgave Nectar (or maple syrup, or honey if not vegan)¼ teaspoon eachSea Salt (black pepper, cinnamon, nutmeg)1 cupKale (roughly chopped)1 large cloveGarlic (minced)2 tablespoonsRaw Sesame Seeds1 tablespoonOlive Oil1 pinchSaltSee moreNutritionalNutritional149 Calories5 gTotal Fat24 gCarbohydrate402 mgSodium2.7 gProteinFrom minimalistbaker.comRecipeDirectionsIngredientsNutritionalExplore furtherPumpkin Soup Recipe Easy Creamy Pumpkin Soup in …hebbarskitchen.comThe best pumpkin soup recipe ever OverSixtyoversixty.com.auEasy Pumpkin Soup Recipe with Canned Pumpkin - …eatingrichly.comSimple Pumpkin Soup - So Simple, So Quick - Mummy is …mummyiscooking.comEasy Pumpkin Soup Recipe - How to Make Pumpkin Soup …goodhousekeeping.comRecommended to you based on what's popular • Feedback
Hungry Girl's Sassy Salsa Pumpkin Soup Recipe
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WebMar 11, 2024 · To make the soup: In a Dutch oven or similar large, heavy-bottomed pot, melt the butter and the remaining tablespoon oil over …
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WebAug 3, 2021 · Instructions. In a large pot, melt the butter (2 tablespoons) over medium heat. Add the diced onion and sauté until softened and starting to brown. Add the chopped …
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WebAug 14, 2022 · How to make this pumpkin soup. Peel and cut pumpkins into smaller sizes, spray with oil and sprinkle with salt and pepper. Place in the oven and roast for about 30 minutes. Meanwhile, cook all the other veggies in a pan for about 5-6 minutes. Add spiced and broth, bring to boil, and allow to cook for a few more minutes.
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WebMar 27, 2024 · Pumpkin pie. Pumpkin muffins. Pumpkin spiced lattes. And, of course, pumpkin soup. When pumpkins (or squash) are in …
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WebSep 29, 2020 · Step by step. One: Add a little oil to a pan and then add the pumpkin, garlic and onion. Gently cook for 5 minutes, stirring every minute. Two: Add the rest of the ingredients and simmer for 10 minutes until the …
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WebCook for 20 minutes, or until the pumpkin is soft. Blend until smooth. Add the oil and the pepper, and then blend again for a few seconds, to make sure the oil doesn't separate. Serve immediately, or keep in the ‘fridge …
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WebMeanwhile, gently fry a chopped Onion, a chopped stick of Celery, and a chopped Carrot in a little olive oil for 15 minutes or so on a low heat so the mixture don’t brown. When they are soft – add a crushed clove of Garlic …
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WebHow to Make the Best Pumpkin Soup. Sauté aromatics. In a large cooking pot, melt butter over medium heat until it starts to foam, about 1-2 minutes. Add onion, garlic and ginger and sauté until fragrant, about 2-3 minutes. …
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WebSep 15, 2022 · Cut the pumpkin into cubes. Peel and chop the onion, garlic, carrots, and potatoes. Fill the slow cooker: Place all the chopped vegetables, red chili flakes, rosemary, salt, pepper, and vegetable stock …
WebOct 19, 2021 · Preheat oven to 425F (if using fresh pumpkin) Cut pumpkin in half, scoop out seeds, and place open side down on a greased parchment-lined sheet pan. Bake for 30 minutes, or until easily pierced with a knife (through the skin). Lift off the skins. Heat oil in a dutch oven or medium pot over medium heat.
WebInstructions. Preheat oven to 400°F. Cut the pumpkin in half and place halves skin-side down on a baking tray. Roast for 45 minutes, or until fork tender. While the pumpkin is roasting, sauté the onions and garlic in a …
WebSep 17, 2020 · Instructions. Place onion, garlic, pumpkin and chicken stock in the slow cooker and season with salt and pepper. Cook on low for 4 hours or high for 2 hours. Turn off heat. Use a stick blender to blend the …
WebJan 15, 2024 · Stir in onion, garlic, and herbes de provence and cook for around 5 minutes or until they turn golden. Add the barley, tomatoes, and beans to the pot and stir until the …
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WebOct 30, 2021 · Turn the slow cooker to high heat and cover. Cook for 10 minutes. Sprinkle in the curry powder and cumin, and mix together so the onions are coated in spices. Add in the pumpkin puree, water, and …
WebAdd the thyme, red pepper flakes, salt and pepper, stir and cook 1 minute more until fragrant. Add remaining ingredients: Add the pumpkin, red lentils, and liquids, bring to a boil, cover to low, and simmer at a gentle boil for …
WebAdd the onion, garlic, carrot, pumpkin, cumin, paprika, and the chicken stock to the slow cooker. Cook on low for 6 hours or until the vegetables are tender. Using a stick blender, blitz until smooth. Add the cream. Season …